HACCP food temperatures at a glance

This overview is intended as a guide.

The most important food temperatures to be monitored and controlled as part of the HACCP concept in the catering industry are listed.

Efficient and simple: With the Alcomo HACCP app, you can document all essential HACCP checks with just a few clicks – from goods receiving and storage temperature monitoring to heating, quick chilling and food servery. The Alcomo HACCP app offers seamless, paperless self-monitoring, with all relevant limit values already preset.

1. Goods Receiving:

Frozen products≥ – 18°C (when frozen, ≥ -15°C at edge layers for a short time)
Fish≤ + 2°C
Minced meat≤ + 2°C
Meat products≤ + 4°C
Dairy products, delicatessen salads≤ + 6°C
Baked goods with filling≤ + 6°C
Egg products, liquid egg≤ + 4°C
other perishable goods≤ + 5°C

2. Deep/cold storage:

Frozen products≥ – 18°C incl. ice cream and retention samples
Fish≤ + 2°C
Minced meat≤ + 2°C
Meat products≤ + 4°C
Dairy products, delicatessen salads≤ + 6°C
Baked goods with filling≤ + 6°C
Fruit and vegetables (unprocessed)≤ + 8°C (with the exception of ripening fruit such as bananas, etc.)
Egg products, liquid egg≤ + 4°C
other perishable goods< + 5°C

3. Heating:

Heating of food of animal origin≥ + 70°C (in the core, holding time 3 minutes)
≥ + 80°C (in the core, holding time 1 minute)
Exception e.g. for steak made from beef fillet or roast beef≥ + 65°C on the surface, well seared on all sides (note the color change!)

4. Chilling:

All heated foods, especially animal-based foods and slow-cooling foods such as sauces, stews, side dishes and desserts

from + 65°C to + 10°C in a maximum of two hours!

Ideally in a quick chilling device (blast chiller/freezer).

5. Food servery:

Hot meals for immediate consumption≥ + 65°C
Cold dishes for immediate consumption≤ + 7°C
Ice cream for portioning≤ – 10°C shortly before serving